This is my take on a famous "brand name recipe" from years ago. A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table. She always made it with spaghetti, but feel free to use any pasta you like. This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.
Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.
Note: the cheese should be ground. If your cheese is grated, process it in a mini food processor until it resembles coarse meal.
Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing. The pasta should be cooked, rinsed with cold water, and drained - the veggies should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).
Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the veggies and dressing. Toss well and serve cold.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Copycat Supreme Pasta Salad
makes 8 servings
- 1/4 cup ground romano cheese (or parmesan)
- 1 tablespoon sesame seeds
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- 1 teaspoon poppy seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound pasta, cooked, rinsed with cold water, and drained
- 1 cup diced green bell peppers
- 1 cup diced cucumbers
- 2 cups diced ripe tomatoes
- 8 ounces italian salad dressing
- In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.
- In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.